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New England Corn Cake
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
604Calories
25 gProtein
86 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein25 g
Carbohydrates86 g
Fiber8.2 g
Sugars13 g
Total Fat19 g
Saturated Fat9.1 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol137 mg
Sodium727 mg
Potassium700 mg
Calcium325 mg
Iron2 mg
Magnesium69 mg
Phosphorus500 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2.8 mcg
Vitamin C0.1 mg
Vitamin A173 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B121.6 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.9 mg
Folate482 mcg
Choline132 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 156. The excerpt below is the record exactly as published.
NEW ENGLAND CORN CAKE. One quart of milk, one pint of corn meal, one teacupful of wheat flour, a teaspoonful of salt, two tablespoonfuls of melted butter. Scald the milk and gradually pour it on the meal; when cool add the butter and salt, also a half cup of yeast. Do this at night; in the morning beat thoroughly and add two well-beaten eggs, and a half teaspoonful of soda
Cook this with the app: pantry check, scaling, and the assistant.